Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled potatoes) and a knockout with grilled seafood, chicken, and vegetables.

Toum is a classic Lebanese garlic sauce—silky, pungent, and 100% plant-based. Made by emulsifying fresh garlic with oil, lemon, and ice water, it’s the cloudlike condiment that makes shawarma, kebabs, and roasted veggies sing.

Zhoug (also spelled zhug or skhug) is a bold green chili sauce from Yemen that spread across the Middle East. It’s bright with cilantro, spicy from fresh chilies, and lifted by cardamom and cumin. Amazing on shawarma, eggs, roasted veggies, and grain bowls.

Bright, Garlicky Sauce for Fish, Chicken, and Veggies Chermoula is a classic North African sauce-marinade packed with fresh herbs, garlic, warm spices, and lemon. Zesty, aromatic, and versatile—use it as a quick marinade or a finishing drizzle. Ingredients (Makes about 1 cup) 1 cup flat-leaf parsley, finely chopped (lightly packed) 1/2 cup cilantro, finely chopped (lightly packed) 3–4 garlic cloves, minced to a paste…

Italian Salsa Verde is a zesty green sauce made with fresh parsley, capers, anchovies, garlic, lemon, and olive oil. It’s punchy, aromatic, and adds instant brightness to grilled meats, roasted vegetables, seafood, and sandwiches.

Nuoc Cham is Vietnam’s essential dipping sauce—perfectly balancing salty fish sauce, bright lime, gentle sweetness, and a touch of heat. It’s the go-to accompaniment for spring rolls, grilled meats, noodle salads, and crispy pancakes.

Coconut Chutney is a quintessential South Indian condiment made with freshly grated coconut, green chilies, ginger, and roasted chana dal, finished with a fragrant mustard–curry leaf tempering. Creamy, fresh, and lightly spiced, it’s the perfect pairing for idli, dosa, vada, and uttapam.

Mint-Coriander Chutney is a bright, zesty Indian condiment made with fresh cilantro, mint, green chilies, lemon, and warm spices. It’s the essential green dip for chaat, kebabs, samosas, sandwiches, and grilled dishes—refreshing, aromatic, and versatile.

Also known as a lemon–dill variation of piccata, this zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and elevates everything from seared salmon and roasted chicken to asparagus and new potatoes.

Aioli is a thick, garlicky sauce from Provence traditionally made by emulsifying garlic and olive oil with salt. Modern versions often add egg yolk for stability and creaminess. It’s incredible with seafood platters, grilled vegetables, fries, and sandwiches.

Tonkatsu Sauce is a thick, tangy-sweet Japanese condiment with umami depth—think a fruity take on Worcestershire. It’s perfect over pork or chicken katsu, croquettes, shrimp fry, and sandwiches, and doubles as a dip for fries.

Salsa Verde is a classic Mexican green sauce made from roasted tomatillos, chilies, onion, cilantro, and lime. Zesty, slightly smoky, and fresh, it’s the ultimate all-purpose salsa for tacos, chips, chilaquiles, eggs, and enchiladas verdes.

Ginger Scallion Sauce is a bright, savory Chinese condiment made by blooming fresh scallions and ginger with hot oil. Salty, aromatic, and versatile, it’s a staple with poached chicken, dumplings, noodles, rice, and grilled vegetables.

Romesco is a smoky, nutty Spanish sauce from Catalonia made with roasted peppers, tomatoes, almonds, garlic, and sherry vinegar. Thickened with toasted bread and blended with olive oil, it’s a versatile condiment that’s incredible with grilled seafood, vegetables, chicken, and crusty bread.

Red Onion Jam is a caramelized, tangy-sweet condiment made from slow-cooked red onions, vinegar, and a touch of sugar or wine. It’s the ultimate flavor booster for mini beef sliders, grilled meats, or cheese platters—adding depth, richness, and a hint of acidity.

Peri Peri Sauce (also spelled Piri Piri or Pili Pili) is a bold, spicy, and tangy sauce made from bird’s eye chilies, garlic, lemon, and vinegar. Originating in Mozambique and Angola, it became globally popular through Portuguese influence. It's perfect for marinating chicken, dipping, or grilling.

Tahini Sauce is a creamy, nutty, and tangy condiment made from ground sesame paste, lemon juice, and garlic. A cornerstone of Middle Eastern cuisine, it’s perfect with falafel, shawarma, roasted vegetables, or as a dressing for grain bowls and salads.

Nam Jim Jaew is a fiery, tangy, and deeply savory sauce from northeastern Thailand (Isan), traditionally served with grilled meats like steak, chicken, or pork. It’s built on toasted rice powder, tamarind, fish sauce, lime juice, and chili flakes—bold flavors that balance sour, spicy, salty, and umami.

By @saucesanddips | Citrus-Soy Japanese Dipping Sauce Ponzu Sauce is a light, tangy, and savory Japanese condiment made with citrus juice, soy sauce, and a hint of umami. It’s ideal for dipping dumplings, drizzling over grilled fish, or serving as a bright salad dressing or marinade. Ingredients (Makes about 3/4 cup) 1/4 cup soy sauce 2 tablespoons yuzu juice (or a mix of lemon and lime juice)

Pesto alla Trapanese is a Sicilian twist on classic basil pesto, made with fresh tomatoes, almonds, garlic, and basil. It's lighter, brighter, and slightly nutty—perfect as a pasta sauce, dip, or spread. Originating from Trapani, this no-cook sauce is packed with Mediterranean flavor and comes together in minutes. Ingredients (Makes about 1 cup) 2 large ripe tomatoes, peeled and chopped…

This deeply flavored Caramelized Onion, Fig, and Port Wine Dip brings together golden caramelized onions, rich balsamic vinegar, dried figs, and a splash of port wine for a luxurious spread. Finished with cream cheese and sour cream, this dip is perfect for charcuterie boards, crostini, or even as a gourmet burger topping. Ingredients (Makes about 1 1/2 cups) 2 large yellow onions, thinly sliced…

Tangy, Spicy, and Sweet Indian-Style Chutney This Green Mango Chutney is a bold and tangy Indian condiment that strikes the perfect balance between sweet, sour, and spicy. Made with unripe mangoes, chili, ginger, and aromatic spices, it’s a versatile dip or spread that pairs beautifully with savory snacks, grilled dishes, and rice meals. Ingredients (Makes about 1 cup) 2 green (unripe) mangoes, peeled and chopped…

Sweet, Spicy & Savory Korean-Inspired Sauce This bold and balanced Gochujang Dipping Sauce combines the umami-rich depth of Korean chili paste with tangy vinegar, nutty sesame oil, and a touch of sweetness. It’s perfect for dumplings, rice bowls, grilled meats, or as a spicy dipping sauce for vegetables. Ingredients (Makes about 3/4 cup) 3 tablespoons gochujang (Korean chili paste) 1 tablespoon soy sauce…

Perfect for Pretzels, Chips, Veggies, or Fries Looking for the ultimate game day snack or party appetizer? This creamy, gooey, flavor-packed Beer Cheese Dip is a guaranteed crowd-pleaser. Quick to make and impossible to resist, it pairs beautifully with soft pretzels, tortilla chips, fresh-cut veggies, or drizzled over fries. Ingredients (Serves 4-6) 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup beer (lager or pale ale recommended)

A fiery sauce rooted in Southwest France, Sauce Piquante blends tomatoes, peppers, onions, and vinegar into a spicy, tangy stew sauce for rabbit, chicken, or game. Ingredients 2 Tbsp olive oil 1 onion, chopped 1 bell pepper, chopped 2 garlic cloves, minced 1 cup crushed tomatoes 1 Tbsp tomato paste ½ cup white wine or stock 1 Tbsp white wine vinegar…